What's the difference between prawn, bamboo prawn, nine-section prawn and new prawn?

Meow ~ this is to share three dishes and one soup with you.

No. 1 14

Fried chicken slices with se

What's the difference between prawn, bamboo prawn, nine-section prawn and new prawn?

Meow ~ this is to share three dishes and one soup with you.

No. 1 14

Fried chicken slices with sesame shrimp and pineapple

Fried pumpkin | shredded bamboo shoots and taro soup

What's the difference between prawn, bamboo tube prawn, nine-section prawn, Argentine red prawn, peony prawn, northern shad and neoprawn with knife forehead?

Shrimp, as one of the most common aquatic products in people's daily life, has always been remembered by people and occupies an important position in various cuisines. Shrimp can survive in both fresh water and seawater, and it is extremely fertile, challenging people's taste buds all the time. Now briefly introduce the common shrimp varieties, so as to understand what shrimp we eat.

No matter in inland or coastal areas, this is the most famous shrimp, named for its thin shell and smooth and transparent body. Also known as China prawn, it has oriental characteristics. The identification method is that the root thorns on the shrimp head are particularly long, generally exceeding the shrimp mouth, and the shrimp whiskers are very long, which can basically be judged as prawns.

Slub shrimp

It is named after a pattern on its body. Its scientific name is Penaeus japonicus, also known as Chexia. Although there is Japan in the name, its life scope is actually very wide, widely distributed in the Indian Ocean and the Pacific Ocean, which shows how tenacious its vitality is. Slub shrimp is also often compared with nine-node shrimp. Many people think that bamboo shrimp and nine-node shrimp are the same kind of shrimp. There is a good distinction here: the tail of the bamboo shrimp has a yellow and blue edge.

Jiujiexia

Nine-node shrimps are generally distributed in southern Fujian, and most of them live in estuaries. Its body has deep and shallow horizontal stripes, named after it has obvious nine-white patterns after cooking, also known as tiger-spotted shrimp, which is often confused with bamboo tube shrimp. According to legend, Jiujie shrimp is very loyal. As soon as it comes out of the water, it will spit out secretions and let itself die, so that it will not be eaten by natural enemies who like to taste fresh. There is a kind of loyalty that "would rather die than surrender".

agentinean red shrimp

This is a wild deep-sea shrimp. Unlike most shrimps that turn red when cooked, Argentine red shrimp is originally red, hence its name. Because it is a deep-sea shrimp, it often eats at the bottom of the sea, so there is more sediment in its head, so it must be cleaned when cooking.

Mudan shrimp

Small friends who often eat sashimi know that arctic shellfish, salmon and shrimp are the most popular Japanese dishes. Peony shrimp, arctic shellfish shrimp and bamboo tube shrimp can all be sashimi, especially the fresh and tender taste of peony shrimp, which is unforgettable. Peony shrimp is the best shrimp, belonging to cold water shrimp, and generally only lives in the high latitude waters of Japan and Canada. Therefore, peony shrimp has the reputation of high popularity, high price and high pressure, and it is difficult to eat it often except in Japan. You need enough luck and money to taste the delicious peony shrimp.

Arctic surf clam

We usually call it Arctic sweet shrimp. As the name suggests, this is a shrimp that lives in the Arctic. Different from peony shrimp, northern lights shrimp is pre-cooked, graded, frozen and packaged directly on board after being caught. The whole process is usually completed in half an hour, so the Arctic fish we often eat is cooked. Moreover, you will find that there is often a paste like a crab cub on the head of the northern lights shrimp, which is very different from the peony shrimp. At the same time, arctic fish live in extremely cold places, completely natural and wild, and their nutritional value is not low. Pay attention to the difference. Generally, supermarkets buy cooked frozen food, while sashimi shops sell frozen boats.

shrimp

I've heard a lot of shrimps in vegetable markets and restaurants. In fact, this is not the scientific name of shrimp, but a way of breeding. In Guangdong, the base enclosure refers to the wave dam, so any shrimp cultured in the base enclosure can be called Neopenaeus monodon. However, because the culture time is the earliest, the culture range is the widest, and because Neopenaeus monodon generally refers to Penaeus monodon. Because of its wide culture range, high yield and tenacious vitality, Penaeus monodon is the most commonly eaten in the market. Common eating methods are boiled and steamed garlic.

Due to different geographical characteristics, shrimp culture methods and common names, some shrimp names will be repeated. Here are some common names for your reference:

Fried chicken slices with sesame shrimp and pineapple

Fried pumpkin | shredded bamboo shoots and taro soup

(Nutrients/100g)

Calories: 73.8 calories

Carbohydrate: 4.7 grams

Fat: 2.8 grams

Protein: 8.1g.

Other nutrients: vitamin A, cholesterol, carotene.

Nicotinic acid, calcium, magnesium, phosphorus, potassium, selenium, sodium